>> Monday, April 15, 2013

Rice. I love rice. It's something I always want on the side but rarely make ahead of time. Of course I know there are (simple) ways around this, like cooking in bulk for the week, however -- to me, rice doesn't taste as good unless I make it on the spot.

So, when I was given the opportunity to try out RiceSelect™'s Jasmati rice, I had no excuses.

Jasmati is a "long grain American grown jasmine rice”. It has almost exactly the same sweet, enticing aroma and subtle nutty flavor of exotic Thai jasmine rice. The grains are "snowy white, soft and tender" -- perfect to accompany any stir-fry or even as a centerpiece to a meal of its own.

COCONUT-LIME JASMATI RICE * would work with whatever is your favorite rice, too

What you'll need . . .

1 cup RiceSelect Jasmati rice

1 can (15 ounce) full fat coconut milk

1/4 cup water

1/3 to 1/2 cup reduced fat coconut flakes (regular works, too -- this is all I had in the pantry)

1 tablespoon dried basil

1 to 2 tablespoons fresh lime juice, to taste

salt, to taste

Method . . .

Place the rice, coconut milk and water in a pot and bring to a boil (or, as Stephen always says, a "Susan Boyle").

Reduce heat to a simmer and cover. Cook for 20. Let sit off the heat -- still covered -- for another 5 to 10 minutes.

Fluff + then add in the other ingredients and mix until well incorporated.

I also added peas for some extra flair. About a cup -- and Ada absolutely loved this as part of her lunch the next day. Gobbled it right up!

Now, I'm not a rice expert, but I feel like a lot of the kinds we have around the house take at least 40 minutes to cook (brown rice, maybe? am I just doing it wrong?). I like that this cooks in about half the time and has so much flavor. It will really liven up our meals.

Have you tried Jasmati? How would you incorporate it into your dinnertime routine? Share your answer in the comments below and you could win a $100 Visa gift card.

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